Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.

Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.

When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.

Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick spup.

Seasoning

Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.

Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.

Add cilantro, mango powder, and garam masala cook for about one minute.